Make Me These Chewy Peppermint Brownie Cookies for Christmas?

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These fudgy little cookies are simply sensational. Heavenly chocolate and peppermint flavors in perfect balance... Each bite present you with whole range of pleasurable textures... You get the a soft, chewy cookie, beautifully covered with a flawless cream cheese frosting, and topped with a light, refreshing sprinkling of crunchy crushed candy cane.

There are a few steps involved in making these, but they're totally worth every minute of it! Best of all, bragging rights go to you for making these from-scratch delights, which are sure to be a holiday hit.

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Ingredients:

1/2 cup (4 oz) unsalted butter, diced into 4 pieces
1 cup (6 oz) good quality semi-sweet chocolate chips
2 oz unsweetened baking chocolate, roughly chopped
1 1/4 cups (175g) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 large egg yolk
2/3 cup packed (148g) light brown sugar
1/3 cup (74g) granulated sugar
1 tsp vanilla extract
1/4 tsp peppermint extract

Peppermint Cream Cheese Frosting
4 oz cream cheese, softened
4 Tbsp unsalted butter, softened
1/2 tsp peppermint extract
2 cups (236g) powdered sugar
Crushed peppermint candy cane, for topping

Directions:

To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.

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Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

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In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.

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Mix in vanilla extract and peppermint extract.

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Mix in cooled chocolate mixture.

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Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes. Preheat oven to 350 degrees during last 10 minutes of chilling.

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Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

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For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

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Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.

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